these an equal quantity of boiled Irish potatoes,
mashed, or bread crumbs, and season with hard-boiled eggs, chopped fine,
parsley and sage, or thyme, chopped fine, pepper and salt. Scald the pig
on the inside, dry it and rub with pepper and salt, fill with the stuffing
and sew up. Bend the forelegs under the body, the hind legs forward, and
skewer to keep in position. Place in a large baking pan and pour over it
one quart of boiling water. Rub fresh butter all over the pig and sprinkle
pepper and salt over it, and put a bunch of parsley and thyme, or sage, in
the water. Turn a pan down over it and let it simmer in a hot oven till
perfectly tender. Then take off the pan that covers the pig, rub it with
more butter and let brown, basting it frequently with the hot gravy. If
the hot water and gravy cook down too much, add more hot water and baste.
When of a fine brown, and tender and done all through, cover the edges of
a large, flat china dish with fresh green parsley and place the pig,
kneeling, in the center of the dish. Place in its mouth a red apple, or an
ear of green corn, and serve hot with the gravy; or serve cold with grated
horse-radish and pickle. Roast pig ought to be evenly cooked, through and
through, as underdone pork of any kind, size or age is exceedingly
unwholesome. It ought also to be evenly and nicely browned on the outside,
as the tender skin when cooked is crisp and palatable. It is easily
scorched, therefore keep a pig, while roasting, covered till tender and
almost done.

_Tongue._

The tongues should be put into the pickle with the hams; boil after three
or four weeks, pickle in vinegar which has been sweetened. Add a
tablespoon ground mustard to a pint of vinegar. Will keep months. They
should be pickled whole. Also nice when first cooked without pickling.
Slice cold, to be eaten with or without mayonnaise dressing. Sliced thin,
and placed between thin slices of bread, make delicious sandwiches.
Chopped fine, with hard-boiled eggs and mayonnaise, make nice sandwiches.
Many boil pork and beef tongues fresh. An old brown tongue is an
abomination. The saltpeter gives the pink look canned tongues have; the
salt and sugar flavor nicely.

When fresh, tongues are nice for mince pies. They may be corned with the
hams and boiled and skinned and hot vinegar seasoned with salt and pepper
poured over them; or are nice sliced with cold potatoes, garnished with
cress or lettuce and a cream salad dressin